Emulsion Quality and Functional Properties of Natural Emulsion Systems with Xanthan Gum as a Stabilizer and Carrier of Compounds Based on Enzymatically Modified Mutton Tallow and Hemp Oil

The aging population and increasing prevalence of oxidative stress-related diseases underscore the need for functional food and pharmaceutical formulations enriched with bioactive compounds. This study aimed to design sustainable emulsion systems incorporating enzymatically modified fats with enhanc...

Description complète

Détails bibliographiques

Auteurs principaux:	Małgorzata Kowalska, Magdalena Wozniak, Anna Zbikowska, Jerzy Szakiel, Paweł Turek
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2026-01-01
Collection:	Molecules
Sujets:	enzymatic interesterification quality of emulsion stability of emulsion hemp oil mutton tallow xanthan gum
Accès en ligne:	https://www.mdpi.com/1420-3049/31/3/431
Tags:	Ajouter un tag Pas de tags, Soyez le premier à ajouter un tag!